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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
2 tablespoon olive or grapeseed oil
1 cup prepared mushrooms (wiped clean, sliced)
1 clove minced garlic
2 tablespoons wheat flour or potato flour
1 cup chicken or vegetable broth
Juice of one lemon (zest the lemon first)
Pepper to taste
Zest of one lemon
1 tablespoon capers, drained
2 tablespoons chopped Italian parsley
In a medium saucepan heat the oil over medium-high heat. Add the prepared mushrooms, stir to coat with the oil, and saute for 5 minutes, stirring frequently. Add the garlic, stir, and saute 1 minute, stirring frequently. Add the wheat flour or potato flour, stir to combine with mushrooms and garlic, and continue to cook for another minute, stirring frequently.
In a measuring cup mix together the broth and lemon juice. Add to the mushroom mixture all at once, stirring constantly, and continue to stir until mixture thickens. You can save about 2 tablespoons of the broth mixture and add some at the end to adjust the thickness to what you prefer. Add pepper to taste.
Add the lemon zest, capers, and Italian parsley. Stir to combine. Taste and add salt and/or pepper if needed. (I avoid adding salt and often by now you will see that it isn't needed, but now is the time to add it if you find you do need to.)
If holding the sauce while you cook what it will garnish, cover sauce with plastic wrap laid right on top of and touching the sauce. Cover the pot. Re-heat (removing the plastic wrap first), if needed, using low heat. Makes enough to sauce 4 servings.
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LEMON MUSHROOM CAPER SAUCE
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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
2 tablespoon olive or grapeseed oil
1 cup prepared mushrooms (wiped clean, sliced)
1 clove minced garlic
2 tablespoons wheat flour or potato flour
1 cup chicken or vegetable broth
Juice of one lemon (zest the lemon first)
Pepper to taste
Zest of one lemon
1 tablespoon capers, drained
2 tablespoons chopped Italian parsley
In a medium saucepan heat the oil over medium-high heat. Add the prepared mushrooms, stir to coat with the oil, and saute for 5 minutes, stirring frequently. Add the garlic, stir, and saute 1 minute, stirring frequently. Add the wheat flour or potato flour, stir to combine with mushrooms and garlic, and continue to cook for another minute, stirring frequently.
In a measuring cup mix together the broth and lemon juice. Add to the mushroom mixture all at once, stirring constantly, and continue to stir until mixture thickens. You can save about 2 tablespoons of the broth mixture and add some at the end to adjust the thickness to what you prefer. Add pepper to taste.
Add the lemon zest, capers, and Italian parsley. Stir to combine. Taste and add salt and/or pepper if needed. (I avoid adding salt and often by now you will see that it isn't needed, but now is the time to add it if you find you do need to.)
If holding the sauce while you cook what it will garnish, cover sauce with plastic wrap laid right on top of and touching the sauce. Cover the pot. Re-heat (removing the plastic wrap first), if needed, using low heat. Makes enough to sauce 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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